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Japanese pickled cucumbers are something I always make as a side dish over the summer. The dressing is extremely refreshing and versatile! If you are vegan, please leave the crab stick out and add in more vegetables like leafy greens, okura and even tomatoes will go with this dressing! Enjoy! ＜Yield> 2 servings 5 minutes 0 minutes 1 cucumber 4 crab sticks/imitation crab 1½ tablespoons dried wakame seaweed Dressings 1½ tablespoons rice vinegar 2 teaspoons sugar 1 teaspoon S oy sauce ★Find Japanese ingredients here . shreded ginger 1. Slice the cucumber thinly. Sprinkle 1/4 teaspoon of salt and massage it in. Afterwards, squeeze out the excess moisture. Rehydrate the wakame seaweed. 2. In a bowl, mix together the rice vinegar, sugar and soy sauce. 3. Into the bowl with the dressing, add in the cucumbers and wakame seaweed. Next add in the crab sticks. Toss everything together and keep in a fridge for 30 minutes if possible. Now it's ready to be enjoyed. ※ Watch my video for more tips! ・To make it vegan, add tomatoes and okura instead of crab sticks. VEGAN MISO ONIGIRI/ RICE BALL EGG AND CABBAGE MISO SOUP Store in an air-tight container in the fridge for up to 4 days. This Salad  is great to be served in this tableware . - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2020/08/28 MIWA

OKONOMIYAKI is already very popular all over the world!! What about a vegan OKONOMIYAKI? We usually use a store-bought OKONOMIYAKI sauce which contains animal products. This time, I made my own Okonomiyaki sauce using 4 plant based/vegan ingredients!! It might taste a little different from the authentic OKONOMIYAKI sauce but trust me it's soooo good! Okonomiyaki literally refers to cook whatever you want! This means you can add multiple kind of vegetables or whatever is lying in your fridge! Clean up your fridge and enjoy the delicious vegan okonomiyaki! ＜Yield> 2 servings 6 minutes 10 minutes 1 piece king oyster mushroom 150g silken tofu 2 cups (150g) cabbage, chopped 130ml kombu stock (⅔ cup water + 1.5 teaspoon Kombu dashi powder / vegetable dashi powder ) 120g all purpose flour 1 tablespoon potato starch 1 tablespoon vegetable oil (or any oil without a strong smell) Okonomiyaki sauce 1 tablespoon hoisin sauce 2 teaspoons S oy sauce 1 teaspoon tomato ketchup 1 teaspoon apple juice ⅛ teaspoon mustard (optional) Toppings vegan mayo aonori flake pickled ginger ★Find Japanese ingredients here . 1. Crumble and whisk the tofu until it becomes smooth. Add in kombu stock ( water+ kombu stock powder), then mix it well. Add the flour and potato starch and then gently mix it again. Be careful not to over mix the batter. 2. Cut the cabbage into ½ inch dice. Slice the oyster mushroom into ¼ inch thickness. 3. Mix together the hoisin, soy sauce, tomato ketchup and apple juice. Set aside. 4. Fold in the sliced cabbage from step 2 into the batter from step 1 with a spoon to aerate the batter. Do not mix it too much. 5. Heat the oil over medium high heat in a pan. Pour the okonomiyaki batter into a round pancake shape at the center of the pan. Cook the pancake over medium heat for 4 minutes until the bottom is lightly browned. 6. Once the bottom of the pancake is cooked, place the sliced mushrooms on the top and then flip the pancake. Cover the pan and then cook for an additional 4 minutes. Do not press the pancake down with a spatula, otherwise the pancake will not be light and fluffy. Remove the lid and flip the pancake over again. Cook for an additional minute uncovered to evaporate the excess water. Remove from pan when it's finished. 7. Smother the pancake with the sauce created in step 3 and vegan mayo. Sprinkle some aonori seaweed if you want. ※Watch more on YouTube! ・Adding mustard to the sauce is totally optional. ・Tofu needs to be custard type. Store in an air-tight container for 3 days in the fridge and in the freezer for 2 weeks. JAPANESE VEGAN DRESSING AND SALAD RECIPE - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2021/01/15 MIWA

< ONE POT NORI BROCCOLI PASTA/ ブロッコリーと海苔のワンポットパスタ> ＜Yield> 2 servings 7 mins 9-12 mins ( It depends on the type of pasta you use) 2 servings spaghetti (200g) 10 pieces (100g) small shrimp, deshelled and deveined 3 cups (200g) broccoli 3 sheets nori seaweed, torn into pieces 4 cloves garlic ½ tsp chili flakes Sauce 3cups (600-700ml )water ½ tsp salt 1 ½ - 2 tbsp soy sauce 1 ½ tbsp olive oil Toppings ½ tsp black pepper 1. Mince garlic. Cut broccoli florets into small pieces. Peel or cut the outer tough layer of the broccoli stem then thinly slice the inside part. 2. To a pan, heat the olive oil followed by minced garlic and chili flakes. Let the aroma bloom over small heat for 1 min. Next, add water, salt, nori seaweed, broccoli and raw pasta. Cook according to the pasta's package instructions. The pasta tends to stick together especially for the first 3-4 mins. To prevent this from happening, keep it moving. 3. 4 mins before the pasta is cooked, add in the shrimp. Continue to cook until the pasta is cooked to your liking. Mash the broccoli with a spatula. Remove from heat and adjust the taste with soy sauce if it’s needed. Transfer to a plate and add black pepper if you like. ※Watch more on YouTube! 1. If the pasta is not cooked, feel free to splash in some water and continue to cook for an additional 1-2 mins. 2. The broccoli needs to be cooked for more than 8 mins. 3. Try not to overcook your shrimp. 4. The pasta tends to stick together especially for the first 3-4 mins. To prevent this from happening, keep it moving. 5. If you are vegan, feel free to skip the shrimp and instead add tofu or your choice of protein. Store in an air-tight container in the fridge for 3 days.   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2022/10/01 MIWA

Reset your body and mind this holiday season with Japanese Breakfast 🌸 Feeling heavy after the holidays? Start fresh in 2025 with a Japanese Tableware Set + Free Membership ! 🌸 Let's create a mindful eating habit together in 2025, starting with beautifully crafted tableware🍳✨  1 serving  15 minutes 15 minutes 1. Steamed Miso Salmon ↑ Imari Renji Rectangular Plate - Salmon filets: 2 pieces (300g) -Spinach or Napa cabbage or Onion: 2 cups (200g) in total - Mushrooms of your choice: 2 pieces (e.g., shiitake, cremini) Sauce (A): - Miso paste: 1 tbsp - Soy sauce : 2 tsp - Mirin (sweet rice wine): 1 ½ tbsp - Sesame seeds: ½ tbsp - Sesame oil: ½ tbsp ★Find Japanese ingredients here . 1. Thinly slice onion and mushrooms. Chop your choice of vegetables into small pieces. Place them on a sheet of parchment paper, followed by the salmon. 2. In a small bowl, mix the sauce ingredients (A) and spread over the salmon. 3. Wrap the parchment paper around the salmon and vegetables. 4. Cook in a covered pan with a small amount of water( about ⅔ cup) over medium heat for about 10-15 minutes, or until the salmon is cooked through. 5. Add yuzu peel on top before serving if desired. 2. Chunky Kabocha and Egg Salad ↑ Copper Crystal Eggplant Dish - Kabocha squash or sweet potato: 1 cup, diced (100g) - Egg: 1 Sauce (A) - Grainy mustard: 1 tsp - Mayonnaise: 1 tbsp - Salt and pepper: a pinch Optional garnish: Chopped nuts of your choice 1. Place diced kabocha on parchment paper and wrap it up. 2. Place the egg directly in the pan next to the pumpkin. 3. Cook for about 10-15 minutes or until the pumpkin is tender and the egg is hard-boiled. 4. Mix pumpkin and egg with sauces in (A). Garnish with nuts if desired. 3 Simple Soup ↑Minoyaki Rice Bowl - Spinach: 1/3 cup - Tofu: 4cm/ 2 inch square - Dried wakame seaweed: 1 tsp - Your choice of soup stock powder : ½ tsp-/1 tsp - Water ⅔ cup 1. Place all ingredients into a heat-resistant cup (make sure it's suitable for heating).   2. Transfer everything to a pan and steam it for 10-15mins. - Use a large pan with a lid. Add about 2/3-1 cup of water to the pan, bring it to a simmer, and place the wrapped items in the pan. - Steam on medium heat for about 10 minutes, checking halfway to ensure the ingredients are cooking evenly. -A bowl of rice is not included in this recipe, so please prepare it separately.If you’re looking for a Japanese breakfast tableware set , click here !   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience.

▲Vegan Ingredients (Serves 1) - 150g Silken Tofu - 3 ½ tbsp (25g) Unsweetened Cocoa Powder: (can adjust by ±10g to taste) - 2 tbsp(30g) Honey or  any preferred sweetener - 2 tbsp (20g) Rice Flour Instructions 1. Wrap the tofu in a paper towel and microwave on 600W for about 20 seconds to drain excess water. 2. Place the tofu in a bowl and blend until smooth. 3. Add the rest of the ingredients to the bowl and mix until there’s no dry powder remaining. 4. Transfer the mixture into a heatproof dish lined with parchment paper, smoothing it out evenly. 5. Microwave on 600W for 3 minutes. 6. Let it cool to room temperature, then refrigerate for a minimum an hour. 7. Dust with extra sugar or add whipped cream before serving if desired.  MIWA's tips - You can adjust the amount of cocoa powder by ±10g. Less cocoa results in a softer texture, while more gives a denser consistency. Enjoy! -Adjust the heating time based on your microwave's wattage. For a 1000W microwave, start with about 1.5 minutes and then heat in short intervals until it solidifies. -My family loves to add vanilla icecream on top.  This chocolate tofu cake  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience.

▶vegan ＜Yield> 2 rice balls/onigiri 8 minutes 0 minutes 300g cooked sticky Japanese su shi rice 2 tablespoons (6g) Shio kombu / Salted Kombu ½ cup (40g) frozen edamame 18g plant-based cheese (the cheese needs to hold it's shape when mixed with rice a.k.a non-melting cheese) 1 teaspoon soy sauce 1 sheet nori seaweed 1. Defrost the frozen edamame. Crumble the cheese into small pieces. 2. In a bowl add in the cooked rice, edamame, salted kombu, cheese and soy sauce. Mix them together well. 3. On a sheet of plastic wrap, add half of the mixture from step 2, wrap it up and then create a mountain shape with your hands. Repeat for the second onigiri. 4. Open the plastic wrap up and place them on your plate. Wrap with nori seaweed if you want to. ※Watch more on YouTube! ・You can adjust the saltiness by adding more soy sauce. However, the more liquid you add the more difficult it is to hold the shape of ONIGIRI. ・By adding black pepper it becomes even more flavorful. Store them in plastic wrap for a day at room temperature. - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. 2021/04/10 MIWA

▶VEGAN ＜Yield> 5 serving 10 minutes ( doesn't include resting time) 1-3 minutes 2 cups (200g) ginger, thinly sliced 1 teaspoon salt Marinade 1 cup rice vinegar 5 tablespoons granulated sugar 1. Peel the skin from the ginger. Slice the ginger as thin as possible. Blanch the ginger slices for 1-3 minutes to remove the pungency. The time depends on how pungent you want the pickled ginger to be. Drain the water and rinse the ginger slices under the cold water. Squeeze out the water. Sprinkle with salt then leave them to rest for 5 minutes. Squeeze out the moisture again. 2. To a pot over medium heat, add in the rice vinegar and sugar. Once it comes to a boil, remove from heat and let it cool down. 3. Squeeze the water out of the ginger again. Combine the ginger with the marinade in a clean glass jar. Let them sit together at least overnight. ※Watch more on YouTube! 1. If the pickled ginger is too tangy then feel free to add an additional teaspoon of sugar. Another option is to reduce the amount of vinegar used to ¾ cup and replace the missing volume with ¼ cup of water. 2. If you are sensitive to the pungency of ginger, blanch the ginger for 3 minutes instead of 1. I did 1.5 minutes in the video. 3. Try to pick fresh ginger with thin skin for the best pickled ginger! Store in an air-tight container in the fridge for up to 3 weeks.   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2021/05/18 MIWA

< BEAN SPROUT SHRIMP FRIED RICE WITH CHIVE SAUCE/ もやしチャーハンのにらソース> ＜Yield> 2 servings 5 minutes 6 minutes 2 cups (300g) steamed rice 1 cup (100g) bean sprouts 1/4 cup (10g) ginger, minced ½ cup (80g) Chinese chives, chopped 1 tablespoon (3g) dried shrimp 1 tablespoon high heat oil 1 tablespoon soy sauce ¼ teaspoon salt 1 clove garlic Sauce ¼ cup (20g) Chinese chives, minced 1 tablespoon soy sauce 1 teaspoon rice vinegar 1 teaspoon toasted sesame oil black pepper (up to you^^) 1. Mince the garlic, ginger and dried shrimp (only mince the dried shrimp if it's in large pieces). Finely chop the Chinese chives (approximately ¼ cup worth) and chop the rest (approximately ½ cup worth) into 2 inch long pieces. 2. Heat the oil in a pan. Add in garlic, ginger and dried shrimp. Cook over medium heat for 1 minutes or until fragrant. Add in steamed rice and salt. Cook it over high heat for another 2 minutes. Add in Chinese chives and beans sprouts. Season with soy sauce. Cook for an additional 2 minutes and then remove from heat. 3. In a mixing bowl add soy sauce, vinegar, toasted sesame oil and black pepper (all the ingredients listed under the ). Mix together well and then add in the finely chopped Chinese chives. 4. Scoop generous amounts of fried rice (step 2) in a bowl and enjoy with the sauce made in step 3. ※Watch more on YouTube! 1. If you are vegan, skip the fried shrimp and add in more garlic and ginger. Store in an air-tight container in the fridge for up to 5 days.   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2022/1/15 MIWA

▶Vegan option available. ＜Yield> 3 serving 10 minutes 0 minutes 250g kabocha squash ½ cup celery, finely chopped Topping your favorite nuts (walnuts, almonds etc...) Non-vegan option 2 tablespoons mayonnaise 1 tablespoon/1 pat cream cheese 1 tablespoon neutral oil ( I use rice oil ) 1 tablespoon milk or until you reach the desired texture 1 teaspoon yellow miso ½ teaspoon black pepper ( It might not be suitable for kids but it's highly recommended for adults!!^^) Vegan option 2 tablespoons vegan mayo 1 tablespoon vegan yogurt (I use soy yogurt) 1 tablespoon neutral oil ½ tablespoon yellow miso 2 pinch salt ½ tsp of black pepper (It might not be suitable for kids but it's highly recommended for adults) ★Find Japanese ingredients here . 1. Wash the kabocha squash. Remove the seeds and microwave for 7 minutes at 600w or until fully cooked and the inside becomes soft. Finely chop the celery. 2. Scoop out and mash the flesh from the kabocha squash in a bowl. While the kabocha squash is still warm, add in the cream cheese then combine together. Add the yellow miso , neutral oil, mayonnaise and milk into the bowl. Mix them until everything comes together and becomes creamy similar in texture to hummus . If it’s not creamy enough, add more milk or oil. 3. Adjust the taste with salt and black pepper. Enjoy this recipe spread on a slice of bread along with your favorite veggies and roasted crushed nuts! ※Watch more on YouTube! 1. I highly recommend using this to make a sandwich loaded with lots of vegetables, fresh herbs and leafy greens. 2. Please try not to skip the black pepper! 3. For the vegan version, the direction will be exactly the same as non-vegan version. Please swap the seasonings & condiments as it’s written above. Watch it on YouTube for an in-depth explanation. 4. Drizzle on some maple syrup if you tummy is calling for something sweet!^^ Store it in an air-tight container in the fridge for up to 4 days. This Kabocha miso spread  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2021/07/17 MIWA

1 serving 6 minutes 0 minutes 200ml-300ml hot water ¼ cup broccoli, chopped OR spinach 2 tablespoons canned corn 1 tablespoon yellow miso ½ sheet nori seaweed ¼ teaspoon Kombu dashi powder / vegetable dashi powder 1. Blanch the broccoli for 30 seconds OR defrost frozen broccoli. 2. In a serving bowl add broccoli, canned corn, kombu stock powder and miso paste. Tear the nori seaweed into small pieces by hand. Pour in the boiling water. Mix to dissolve the miso paste. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. To save time, use frozen broccoli but make sure to thaw first before combining. 2. Depending on how salty you like your soup to be, adjust the amount of hot water added. 3. If you don't have access to kombu stock powder please use any stock you have on hand. It’s best to be enjoyed right after it's served. - First E-cookboo k s are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/06/26 MIWA

< SALMON OCHADUKE/鮭のお茶漬け > ＜Yield> 1 serving 6 minutes 0 minutes 1 cup cooked Japanese sushi rice (200g) 1 tbsp salted salmon flakes (optional) 1 tsp wakame seaweed 1 tbsp toasted sesame seeds 1 tsp chopped green onion 1 tsp dashi powder 1 tbsp s oy sauce ⅔ cup hot water (200ml) Add all the ingredients into a soup bowl and pour on the boiling hot water. Mix everything together and enjoy! Feel free to adjust the taste by adding more or less soy sauce to your liking. I use pre-packaged salmon chunks which are salted, grilled and made into flakes. It should be enjoyed right after it’s cooked.   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2023/12/1 MIWA

▶VEGAN ＜Yield>   6 servings  20 minutes (does not include the time to marinate)  0 minutes -1 kg daikon radish (30 cm x 8 cm diameter) -1 ½  tbsp salt (25g) -½ cup water (100ml) Brine -3 ½ tbsp sugar (50g) -2 tbsp rice vinegar -3g kombu (10 cm) Prepare Daikon: Wash the daikon radish, cut it into 15cm lengths and then quarter it (watch more on YouTube). F irst Marinade: In a zip-top bag, add water and salt, then dissolve. Add the daikon radish and let it marinate in the fridge for 3 days. When closing up the bag, please ensure that air is removed from the bag. Flip the bag once a day. Second Marinade: Remove the daikon radish, rinse off the salt, and place it in a new zip-top bag. Add in the sugar, vinegar and small pieces of kombu. Rub them to mix, then remove out all the air. Let it sit in the fridge for another 2 days. Flip it daily. Slice and Serve: After the marinating process, rinse off the marinade. Slice the takuan and serve it on a plate.    ※Watch more on YouTube! If you want to scale this recipe up or down, use the following ratio: Ingredients -Daikon radish (desired quantity),  -salt and vinegar: 3% of the daikon's weight -sugar of 5% of the daikon's weight (adjust to 8-10% for a sweeter taste) -3g kombu Store the takuan in an airtight container in the fridge for up to 7 days. This TAKUAN  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2022/12/16 MIWA